Ham and Cheese Pinwheels
These Ham and Cheese Pinwheels are buttery, cheesy, and packed with flavor in every bite. Made with flaky puff pastry, savory ham, and Dijon mustard, they’re the perfect puff pastry appetizer for brunch, game day, or any get-together. You’ll want to make a double batch—these disappear fast!
If you’re looking for a simple crowd-pleasing recipe, these easy ham and cheese pinwheels with puff pastry are a total win. Similar to ham and cheese croissants, these come together in minutes with just simple ingredients. I love that they feel fancy without any fuss, so they’re one of my go-to recipes for brunch and breakfast, or as a warm appetizer when friends stop by.
Ingredients
Let’s break down what makes these little spirals so irresistible. For step-by-step instructions and a full printable recipe card with ingredient amounts, please scroll down to the teal box below.
- Puff Pastry: Use refrigerated puff pastry if you can find it (look near the pie crust at your grocery store). It’s easier to work with than frozen dough since it doesn’t need to thaw. If you’re using frozen, let it come to room temp just until pliable. You want it cool, not warm, to keep those layers flaky and crisp.
- Deli Ham: Thin-sliced ham works best here. I love using honey or black forest ham for just the right touch of salty sweetness.
- Dijon Mustard: This gives the pinwheels that little flavor punch. Spread it evenly (not too thick!) so it complements, not overwhelms, the cheese.
- Gruyère Cheese: The star of the show! It melts beautifully and adds that nutty, rich flavor. You can swap in Swiss or Fontina if needed.
Variations:
- If you’re not a fan of Dijon mustard, try a little bit of fig jam instead for a slightly sweet pinwheel.
Out of something you need? Check out our free printable of ingredient substitutions!
Storage
To Store: Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. (These are my favorite airtight containers.)
To Reheat: To keep them crisp, reheat in a 350°F oven for 8–10 minutes or in an air fryer for a few minutes until warmed through. Avoid microwaving—they’ll lose their flaky texture.
To Freeze: You can also freeze baked pinwheels for up to 1 month. Reheat directly from frozen at 375°F for about 12 minutes.
Make Ahead
Another reason I love making these is that they’re easy to make ahead of time. You can assemble the puff pastry ham and cheese rolls, roll them up, and refrigerate the unbaked log for up to 24 hours before slicing and baking. When you are ready to bake them, just slice with a sharp knife and pop them in the oven. You may need to bake them for a couple of extra minutes.
Serving Suggestions
For brunch: Prepare these the night before, then just slice and bake in the morning! Pair with Egg Muffins and a fresh Fruit Salad.
As an appetizer: Serve with a side of Honey Mustard Sauce for dipping.
Related:
Not ready to make this Ham and Cheese Pinwheels recipe yet?
These puff pastry ham and cheese rolls are super easy to assemble, and they bake up golden and crisp on the outside with gooey cheese inside. When you do make it, please come back, comment, and leave me a 5-star rating below!
Ham and Cheese Pinwheels
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Ingredients
- 2 sheets puff pastry from the refrigerator, not freezer
- 3 tablespoons Dijon mustard
- 12 slices thinly-sliced deli ham (about 10 ounces)
- 2 cups Gruyère cheese freshly grated
- chopped fresh herbs such as basil, parsley, thyme, or chives (optional, for serving)
Instructions
- Unroll one piece of puff pastry dough on a piece of parchment paper.2 sheets puff pastry
- Spread about half of the Dijon mustard onto the dough, leaving a small border around the edges – about 1/2-inch.3 tablespoons Dijon mustard
- Layer 6 slices of ham on top, overlapping as needed, and then sprinkle 1 cup of cheese over the ham.12 slices thinly-sliced deli ham, 2 cups Gruyère cheese
- Starting with the shorter side, roll the pastry up tightly into a log. Trim any uneven edges, if necessary. Wrap the log up in the parchment paper and place it in the fridge for 15-20 minutes.
- Repeat with the second piece of dough and the remaining ingredients.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Once the ham and cheese logs are firm, use a sharp serrated knife to cut 1/2-inch slices. (I like to start in the middle as I find it easier to keep cutting the dough in half, and half again, etc.) You should be able to get about 12 slices for each log.
- Arrange the slices on the prepared pans so that they’re not touching – about 1-inch apart is good.
- Bake for 18-20 minutes. You’ll know that they’re done when the puff pastry golden brown and puffy and the cheese is hot and bubbly.
- Remove from the oven. These can be served hot or at room temperature. Garnish with fresh herbs, if desired.chopped fresh herbs
Equipment
- Parchment Paper
Notes
- Keep it Cool: Work with chilled dough to keep the layers flaky. If your pastry gets too soft, pop it in the fridge for a few minutes before rolling.
- Don’t Overfill: A thin, even layer of ham and cheese prevents leaks. You want the pinwheels flaky, not soggy.
- Chill Before Slicing: Roll up the pastry and refrigerate for 15–20 minutes before cutting. This helps the spiral hold its shape and bake evenly.
- Use a Sharp Knife: Slice cleanly to keep those layers distinct.
- Bake on Parchment: It keeps the pinwheels from sticking and makes cleanup a breeze.
- Watch Your Oven: If the tops brown too quickly, loosely cover with foil halfway through baking.
- For Extra Flavor: Brush with a little egg wash before baking for that beautiful golden finish.
Similar Recipes
If you like using puff pastry, then next time you’ll also want to try our puff pastry chicken pockets and bacon puff pastry twists – these are reader favorites! I know you’ll also enjoy these delicious recipes:
These are really good. I tried them out because I was thinking of making them for Easter and they’re so delicous. Thank you!